Ingredients
1 (16 oz.) can solid pumpkin
1 c. sugar
1 (3 oz.) can pecans, chopped and toasted
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 gal. vanilla ice cream, softened
36 gingersnap cookies
1 c. heavy cream
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Early in day or day ahead, in large bowl mix first 7 ingredients. Fold in softened ice cream until well blended. Arrange half of gingersnap cookies in bottom of 13 x 9-inch pan. Spoon half mixture over cookies. Top with remaining cookies, then ice cream mixture. Cover with plastic wrap and freeze for 5 hours. In small bowl, whip cream until stiff peaks form. Score top of ice cream into 15 servings. Top each piece with cream and sprinkle with cinnamon. Return to freezer until ready to serve.